Method

Main

1

For lemon butter, combine lemon juice and butter in a heavy-based saucepan and stir over low heat until butter melts. Whisk sugar, egg yolks and eggs in a bowl until combined, add to lemon juice mixture and stir continuously for 4-5 minutes or until mixture thickens slightly, transfer to a container and refrigerate until completely cold. Makes about 2 cups.

2

For lemon and thyme syrup, combine sugar, lemon juice and ¾ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, add lemon zest and bring to the boil. Reduce heat to medium, simmer for 15-20 minutes or until zest is translucent, add thyme and simmer for another 2 minutes. Remove from heat, add limoncello and stir to combine. Cool completely.

3

Preheat oven to 160C. Using an electric mixer on high speed, whisk eggs, sugar and lemon rind for 7-8 minutes or until tripled in volume. Sift over flour, then fold through using a large metal spoon, add butter and thyme and fold through. Pour into a buttered and floured 28cm-diameter cake pan, filling to 3cm below rim (there may be mixture left over). Bake for 35-40 minutes or until golden and centre springs back when pressed gently with a fingertip. Cool for 5 minutes in pan, then transfer to a wire rack and cool completely.

4

To serve, halve cake horizontally, spread base with cream and lemon butter and sandwich with top. Scatter top with white sugar, drizzle syrup over and serve.